Tobacco Product for Oral Use

ABSTRACT

The present invention relates to a flavoured tobacco product for oral use comprising matrices, wherein at least one matrix comprises tobacco, and essentially all flavourants are comprised in matrices not containing tobacco.

FIELD OF THE INVENTION

The present invention relates to flavoured tobacco products for oral useand a method for producing the same.

SUMMARY OF THE INVENTION

Among the broad array of tobacco products offered on the market todaythere is a class of goods intended for oral administration which do notrequire combustion. Products include chewing tobacco and snuff, both ofwhich typically contain at least tobacco particles and flavour.

To prepare it for consumption, chewing tobacco is typically treated bydipping or spraying a sweetening and flavouring composition, calledcasing, on the cured tobacco leaves and partially drying the tobaccobefore forming the leaves into the desired configuration and packagingthe product.

Snuff, which can be provided in dry or moist form, is similar to chewingtobacco in that it is also typically sweetened and flavoured eitherthrough application of the flavour to the tobacco particles or blendingof particles of flavour with tobacco particles. Snus-style snuff istreated in a pasteurisation-like reaction during which flavour,typically at least salt, and moisturisers such as water are added tochopped or ground tobacco which mixture is then heated.

There is a tendency to diversify non-smoking tobacco products for oraladministration specifically with respect to flavour. Flavours are addedto the non-smoking tobacco products not only to enhance and/or slightlyalter the tobacco flavour but also, particularly as of late, tosignificantly modify the perceived flavour/aroma. Tobacco products fororal use providing significantly modified perceived flavour/aromacompared to the flavour of traditional oral tobacco products such assnuff are increasingly demanded by consumers who predominantly usecombustible tobacco products but want to decrease or cease theconsumption of combustible tobacco products.

Further, many flavours are in general volatile and may be liable todegradation when in contact with tobacco. This adds complexity to thetask of manufacturing a product which will exhibit the desired flavourprofile in use. This is so because it is not only the manufacturing andpackaging stages where one must account for volatilisation and resultantloss of flavourant, but there are variables in transportation andstorage which will affect the end product.

WO 2006/127772 A2 relates to tobacco compositions such as compositionsformed as films. The film may contain a single or multiple layers.Multilayer films may contain tobacco in one or more layers further toadditional ingredients such as flavour material. Two and three layeredfilms are exemplified where all tobacco containing layers also containthe flavour.

WO 2007/138484 discloses dissolvable tobacco film strips comprising atobacco component, optionally a flavourant, a humectant and a binder.

It is therefore an object of the present invention to provide animproved flavoured smokeless oral tobacco product and methods of makingthe same according to the claims. More particularly, it is an object ofthe present invention to provide a product having an improved flavourprofile. A further advantage is an improved flavour release.Furthermore, the tobacco containing matrix does not contain flavourants,any such flavourants are present in a separate matrix. Hence,tobacco-type flavour/aroma and flavourant are kept separate duringstorage improving shelf life especially with respect to the flavourprofile. Additional advantages of the present invention are evident fromthe description.

The present invention pertains to a flavoured tobacco product for oraluse/administration where at least one matrix comprises tobacco, andessentially all flavourants are comprised in at least one matrix notcontaining tobacco. Also encompassed is a method for manufacturing theflavoured tobacco product.

According to an embodiment of the invention the tobacco product isformed as a film comprising at least two matrices formed as layers, e.g.a first matrix layer comprising tobacco and essentially no flavourantsand a second matrix layer comprising flavourants.

As used in this application “matrix” encompasses a compound orpreferably a mixture of compounds embedding/encasing the tobacco andflavourants, respectively. The use of matrices prevents tobaccoparticles coming in contact with flavourants resulting in an essentiallyunchanged flavour profile over time. A vast number of edible compoundscan be present in the matrix including but not limited to non-polymericcompounds, polymers, including natural and synthetic polymers,optionally water-soluble, such as carbohydrate-based polymers likeoligosaccharides and polysaccharides, e.g. cellulose andcellulose-derived polymers; synthetically and naturally occurring gums,humectants/plasticisers, surfactants, emulsifiers, naturally occurringand artificial sweeteners, fillers, lubricants, preservatives,stabilisers, and colouring agents. The physical state of the matrix istypically semi-solid to solid.

As used herein, the term “flavourant” refers to materials which are usedto create a desired taste or aroma in the tobacco product. Suitably,“flavourants” encompass materials perceived as typically non-tobaccoflavours, preferably excluding “flavours” such as sweeteners, salt, andother flavour compounds usually added to traditional non-smoking tobaccoproducts intended for oral administration exemplified by chewingtobacco, dry and moist snuff, the latter product also referred to assnus. They may include extracts and may be imitation, synthetic ornatural ingredients or blends thereof. Natural ingredients may bederived from plant matter optionally containing fibres, typicallycomprising any ingredients obtained from the ripened ovary (i.e. fruit)from flowering plants. By flowering plants is meant plants from thedivision of magnoliophyta within the kingdom of plantae. The flavourantmay be in any form, for example, oil, liquid, or powder.

“Tobacco” as used herein includes any part, e.g., leaves, flowers,stems, of any member of the genus Nicotiana and reconstituted materialsthereof. It includes derivatives such as specific compounds found innatural tobacco, e.g., nicotine, whether extracted or synthesized, aswell as structural derivatives such as the fibrous portion of a tobaccoleaf. It further includes tobacco substitutes which comprise individualchemicals and/or complex chemical entities which, when appropriatelyprepared, physically resemble natural tobacco.

“Oral tobacco product” or “smokeless oral tobacco product” are usedherein to denote any tobacco product which is not intended forcombustion but instead designed to be placed in the oral cavity of auser for a limited period of time, during which there is contact betweenthe user's saliva and the product.

DETAILED DESCRIPTION OF THE INVENTION

The present invention refers to a smokeless flavoured tobacco productfor oral use comprising at least two matrices, wherein at least onematrix comprises tobacco and is essentially free from flavourants, andessentially all flavourants are comprised in at least one matrix notcontaining tobacco. Preferably, the tobacco containing matrix is freefrom flavourants. If the tobacco product comprises three or morematrices, at least one matrix comprises tobacco and is essentially free,preferably free from flavourants. Suitably, all tobacco containingmatrices are essentially free or, preferably, free from flavourants.Furthermore, the tobacco product contains in addition to thetobacco-containing matrix at least one other matrix comprising theflavourant. Flavourant and tobacco may also be present between matrices,in case the matrices are formed as layers—between such layers. It is,however, preferred that the amount of flavourants and tobacco presentbetween matrix layers is comparatively small with respect to the totalamount of tobacco and flavourants in the tobacco product. Typically,flavourants and tobacco can be present between matrix layers at anamount of less than about 10% by weight, less than about 5%, less than1% of total flavourant and tobacco, respectively, in the product.

By “essentially free” is herein meant a flavourant content of less than3%, preferably less than 2%, less than 1%, less than 0.5% based on dryweight of total tobacco-containing matrix. According to an embodiment ofthe present invention the matrices may constitute layers within theflavoured tobacco film. In this embodiment the content of flavourant isbased on total dry weight of an individual tobacco containing layer.

Any type of tobacco can be used in the present invention. Commonly, theharvested tobacco material including leaves, flowers and stems. Examplesof tobaccos which can be used include but are not limited to virginia,burley, oriental and rustica. The harvested tobacco material may beprocessed according to known standards including drying, curing, etc.Regardless of origin and post-harvest treating methods it is recommendedthat the particle size of the tobacco is fairly small. Any known type ofparticle size reduction methods may be used such as grounding, millingetc. Suitably, the average particle size of the tobacco is less than 5mm, typically less than 2 mm, even more preferably below about 1 mm.Finely ground tobacco used in the present invention may have an averageparticle size in the range of from about 5 μm up to about 1.0 mm,preferably in the range of from about 5 μm up to about 900 μm, even morepreferably from about 10 μm up to about 800 μm.

The tobacco used in the product can be produced according to anyappropriate methods for smoking articles or smokeless tobacco products.However, where preparation methods for combustible tobacco products areemployed, it may be necessary to add a step of grinding or otherwisereducing the particle size of the tobacco beyond that which is commonlyemployed in combustible products. Smokeless tobacco includes e.g. dry ormoist snuff and chewing tobacco. Snuff comprises in general finelyground tobacco and could preferably be used in the present tobaccoproduct without further processing. Chewing tobaccos, on the other hand,are commonly provided in the form of a twist, plug or scrap, and shouldpreferably be provided in an appropriate size for use in the presentinvention.

According to one embodiment of the present invention the tobacco used issnuff and preferably moist snuff. Moist snuff is commonly prepared usingrelatively dry tobacco which is ground, sieved and sorted into stemfractions and lamina fractions, each of these being further sorted intosmall (about 0.01-0.4 mm), medium (about 0.4-0.7 mm) and large (about0.7-1.0 mm) particles. The tobacco leaves used are usually dried andoften also further cured, e.g. smoke cured. The desired ratios ofparticle sizes and tobacco fractions are obtained. The relative amountsof stem to lamina will have some effect on flavour and nicotinedelivery, as these components reside most significantly in the laminaportion. Commonly, the average particle size of tobacco used in moistsnuff in below 10 mm, suitably below 5 mm, even more preferably below1.5 mm. Flavour and other characteristics are also influenced by theparticular tobacco type used and the curing method it has undergone. Fortobacco types which are provided with no distinction between stem andlamina, rustica or oriental for example, there will be no separatefractions but merely a separation of tobacco particles by size.

The blend of tobacco particles is mixed with water and, typically, salt.Residual moisture from the tobacco and the added water combine to raisethe moisture levels of the mixture to about 25% up to about 60% byweight. Salt may optionally be excluded and/or sweeteners may be addedat this stage.

The moist snuff blend is then preferably pasteurised. Pasteurised moistsnuff is commonly referred to as snus, specifically in Scandinaviancountries. Pasteurisation can take any form which is sufficient torender the product relatively sterile. Examples include high or lowtemperatures, e.g., heat pasteurisation at about 80-140° C. for about atleast 30 minutes via hot air, steam, microwaves, or other means, or coldpasteurisation. Other examples include irradiation and chemicaltreatment. One limitation on the pasteurisation method selected is thatit should be appropriate for use with a product intended for human oralconsumption. Another is that it should not present undue adverse effecton the taste, consistency, or other organoleptic properties of the finalproduct.

After pasteurisation, the pH of the snus blend is checked and possiblyadjusted. To achieve the desired characteristics of certain commercialblends, a pH of approximately 7 to 12 may be preferred at this stage ofthe process.

After the stage where in moisture content of the tobacco is raised and,if pasteurisation is applied, after such a pasteurisation stage, themoist snuff may optionally be matured. Methods and equipment useful formaturation are known in the art, for example, cased smokeless tobaccomay be slowly mixed at a constant temperature. Usually, the tobaccoblend is matured at room temperatures or lower temperatures includingtemperatures below 0° C. Gentle stirring can continue for about one hourand up to a few weeks, suitably between 1 to 24 hours, often for about5-15 hours. This stage may be effective at reducing pH of snus productsand reducing moisture of all products to a desired level. Usually,humectants are traditionally added at this stage.

The flavourant present in the tobacco-free matrix is designed to providemiddle and end note flavours to the flavoured tobacco. Middle and endnote may also be referred to as core and lasting note, respectively.This means that the first hints of sensory perception from the flavourcomponent reveal themselves after the flavoured tobacco product hereindescribed has been in use for a brief period. During the brief period ofinitial use, top notes, if present, will first appear to the user andthis time range is from 0-40% of the time the smokeless tobacco is inuse, more specifically from about 1-30% of the total time of productuse, more specifically from about 0-20% of the total time of use. Themiddle note will substantially be perceived by the user in a time rangefrom 5-80% of the time the smokeless tobacco is in use, more preferablyfrom about 10-70%. The end note will be perceived by the user until theend of usage, during a time range staring from about 20-100%, usuallyfrom about 30-100%.

Flavourants applied to the non-tobacco containing matrices, e.g. filmlayers, of the present invention are preferably flavourants providingmiddle and end note flavours to the tobacco product. Flavourants mayinclude extracts (e.g., liquorice, hydrangea, Japanese white barkmagnolia leaf, chamomile, fenugreek, clove, menthol, Japanese mint,aniseed, cinnamon, herb, wintergreen, cherry, berry, peach, apple,Dramboui, bourbon, scotch, whiskey, spearmint, peppermint, lavender,cardamon, celery, cascarilla, nutmeg, sandalwood, bergamot, geranium,honey essence, rose oil, vanilla, lemon oil, orange oil, cassia,caraway, cognac, jasmine, ylang-ylang, sage, fennel, piment, ginger,anise, coriander, coffee, or a mint oil from any species of the genusMentha), flavour masking agents, bitterness receptor site blockers,receptor site enhancers, and other additives such as chlorophyll,minerals, botanicals, or breath freshening agents. They may beimitation, synthetic or natural ingredients or blends thereof. They maybe in any form, for example, oil, liquid, or powder.

Apart from the flavourants outlined above, the flavourant may alsoencompass flavourants or mixtures of flavourants naturally occurring inplant matter. The flavourant can also be a blend of several individualnatural and synthetic flavours mimicking the perceived flavour profileof natural flavours. Preferably, the flavourants relate to componentscomprising any ingredients obtained from the ripened ovary (i.e. fruit)from flowering plants. By flowering plants is meant plants from thedivision of magnoliophyta within the kingdom of plantae. Floweringplants may also be referred to as angiosperms. According to a preferredembodiment the flavour constituents comprise any ingredients originatingfrom fruits (i.e. ripened ovaries) from the families Rutaceae, Rosaceae,and Musaceae. Examples of genera from the family of Rutaceae are Citrus,Boronia, Zanthoxylum and Agathosma. The genus Citrus include orange(Citrus cinensis), lemon (Citrus limon), grapefruit (Citrus paradisi),and lime (e.g. Citrus aurantifolia). Other citrus fruits are e.g.alemow, amanatsu, bergamot orange, bitter orange, blood orange, budda'shand, calamondin, citron, Clementine, daidai, dekopon, desert lime,djerku limau, finger lime, gajanimma, ichang lemon, imperial lemon,iyokan, kabuso, kaffir lime, key lime, kinnow, khasi pepeda, kumquat,limetta, limequat, mandarin lime, mandarin orange, meyer lemon, mikan,natsumikan, orangelo, orangequat, oroblanco, Persian lime, pomelo,ponderosa lemon, ponkan, rangpur, rough lemon, Satsuma, shekwasha,sudachi, sunki, sweetie, sweet lime, tachibana orange, tangelo,tangerine, tangor, ugli fruit, and yuzu.

The Rosaceae family (often referred to as the rose family) is oftensubdivided into the subfamilies of Rosoideae, Spiraeoideae, Maloideae,and Amygdaloideae. The subfamily Maloideae comprises plants having fritssuch as apples, cotoneasters, hawthorns, pears, quinces, rowans,whitebeans and the like. The most important genus within the family ofMusaceae is Musa including many banana species, such as edible bananasderived from musa acuminata and musa balbisiana.

According to one aspect of the invention the flavour constituentscomprise ingredients originating from fruits of plants of the genuscitrus and the subfamily Maloideae.

As used herein, the families Rutaceae and Rosaceae reside in the orderof Rosales, which in turn is an order under the class of Magnoliopsida.Magnoliopsida is a class of the division of Magnoliophyta comprised inthe kingdom of Plantae. The family Musaceae is subordinated to the orderof Zingiberales which stems from the class of Liliopsida, the latterclass belonging to the division of Magnoliophyta.

Examples of flavourants obtained from fruits include but are not limitedto dried apple, concentrated apple juice, dried banana, dried grape,concentrated grape juice, dried carrot, freeze dried pear, dried orange,concentrated orange juice, dried grapefruit, concentrated grapefruitjuice, dried lemon, dried peach, and dried plum. Optionally, skinsand/or peels may be used.

The flavourant per se may be provided as a solution such as an aqueoussolution or oil, alternatively, in the form of dry solids, or solidsdispersed in a solution or oil emulsified in an aqueous solution.

As already mentioned in the introductory part of the presentapplication, the matrices can comprise a wide variety of ediblecompounds such as colours, preservatives, antioxidants, colourfixatives, acidity regulators, food acids, mineral salts, sequestrants,humectants, plasticisers, thickeners, surfactants, emulsifiers, gumse.g. vegetable gums, gelling agents, anti-caking agents, flavourenhancers, and sweeteners. Many edible compounds can serve dual ormultiple purposes e.g. functioning as thickener, gum, stabiliser,gelling agent and/or emulsifier.

A preferred group of compounds present in the matrix are carbohydrates,preferably water-soluble, such as saccharides like mono-, di-, oligo-,and polysaccharides, i.e. molecules and polymers comprisingmonosaccharides linked by glycosidic bonds. Polysaccharides includehomopolysaccharides and he teropolysaccharides. Polysaccharides can beselected from the group of storage polysaccharides, such as starch,derivatives of starch e.g. chemically modified starches, gums andglycogen; and the group of structural polysaccharides like cellulose,cellulose derivatives, and chitin. Typically, polysaccharides havebetween 40 to 3000 monosaccharide repeating units. Starch andspecifically chemically modified starches, e.g. alkaline-modifiedstarch, bleached starch, oxidised starch, enzyme treated starch,acetylated starch, acetylated and oxidised starch, are usefulcarbohydrates comprised in the matrix. Additional modified starchesembrace monostarch phosphate, distarch phosphate, phosphated distarchphosphate, acetylated distarch phosphate, acetylated starch, acetylateddistarch adipate, hydroxypropyl starch, hydroxypropyl distarchphosphate, starch sodium octenylsuccinate, and acetylated oxidisedstarch. Derivatives of starch include linear and cyclic dextrins.Compounds being mixtures of linear α-(1,4)-linked D-glucose polymers areformed by hydrolysis of starch such as maltodextrin, whereascyclodextrins are formed by enzymatic degradation of starch.Cyclodextrins are toroidal structured molecules having typically 6-8glucose residues, referred to as α-cyclodextrin, β-cyclodextrin, andγ-cyclodextrin. Other examples of suitable polysaccharides includexanthan gum, gum arabicum, xanthan gum, tragacanthan, guar gum, acaciagum, carrageenan, locust bean gum, agar, karaya gum, gellan gum, konjacgum, pectin, pullulan, and dextran. Cellulose-based polysaccharidesinclude alkyl celluloses, such as methyl cellulose, ethyl cellulose,methyl ethyl cellulose, substituted alkyl cellulose e.g. hydroxyethylcellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose,carboxymethyl cellulose, salts of substituted alkyl cellulose, such assodium carboxymethyl cellulose, crosslinked sodium carboxymethylcellulose, and enzymatically hydrolysed carboxymethyl cellulose. Otherpolymers which can be found in the matrices are polyalkylene oxides suchas polyethylene oxide (PEO), polyethylene glycol (PEG), acrylic acidpolymers, acrylic acid copolymers, methacrylic acid polymers,methacrylic acid copolymers, polyacrylamides, alginates such as alginicacid and salts of alginic acid, e.g. sodium alginate, potassiumalginate, ammonium alginate, calcium alginate, propylene glycolalginate, polyvinyl pyrrolidone, polyvinyl alcohol, polyethylene glycolpolyvinyl alcohol copolymers, and carboxyvinyl polymers.

Proteins as well as chemically modified proteins can also beincorporated into the matrix. Suitable proteins are collagen-basedpolymers such as gelatine.

The matrices may contain one sweetener or, alternatively, a combinationof sweeteners. Natural occurring sweeteners as well as artificialsweeteners are equally suited. Saccharide-containing sweeteners includee.g. mono- and disaccharides such as sucrose (disaccharide), maltose,dextrose (monosaccharide), fructose, glucose, galactose; sugar alcohols(polyols) such as arabitol, erythritol, glycerol, isomalt, lactitol,maltitol, mannitol, sorbitol, xylitol, and mixtures of several sugaralcohols e.g. hydrogenated starch hydrosylate (HSH); syrups includingmaple syrup, sugar beet syrup, corn syrup, cane syrup, molasses and thelike. Other natural sugar substitutes can be brazzein, curculin,glycyrrhizin, mabinlin, maltooligosacchride, miraculin, monoellin,pentadin, stevia, tagatose, and thaumatin. Artificial sweeteners includesucralose, saccharine, neotame, neohesperidin dihydrochalcone,cyclamate, salt of aspartame-acesulfame, aspartame, alitame, stevioside,and acesulfame potassium.

Useful emulsifiers present in the matrix can be any of the abovementioned gums, alginate acid and salts thereof, surfactants,polyoxyethylene stearates, polysorbates, pectin, gelatine, ammoniumphosphatides, modified vegetable oils such as brominated vegetable oiland hydrogenated vegetable oil, sucrose acetate isobutyrate, glycerolesters of wood rosin, diphosphates, triphosphates, polyphosphates,beta-cyclodextrine, cellulose derivatives including those alreadymentioned above, derivatives of fatty acids such as salts of fatty acids(sodium, potassium, calcium magnesium salts of fatty acids), mono- anddiglycerides of fatty acids (glycerol monostearate, glyceryldistearate), acetic acid esters of mono and diglycerides of fatty acids,lactic acid esters of mono and diglycerides of fatty acids, citric acidesters of mono and diglycerides of fatty acids, tartaric acid esters ofmono and diglycerides of fatty acids, diacetyltartaric acid esters ofmono and diglycerides of fatty acids, mixed acetic and tartaric acidesters, mono and diglycerides of fatty acids, sucrose esters of fattyacids, sucroglycerides, polyclycerol esters of fatty acids, polyglycerolpolyricinoleate, propylene glycol of fatty acids, sodium and calciumsalts of stearoyl lactate, fatty alcohols such as stearyl alcohol,stearyl tartrate, sorbitan esters like sorbitan monostearate, sorbitantristearate, sorbitan monolaurate, sorbitan monooleat, sorbitanmonopalmitate, sugar esters of fatty acids, polyvinyl alcohol,polyoxyethylene alkyl ethers, polyoxyethylene stearates, lecithin,ethoxylated alcohols, ethoxylated ester, ethoxylated amides,polyoxyethylene compounds, propyoxylated alcohols, ethoxylated and/orpropoxylated block polymers, prooxylated esters, alkanolamides, amineoxides, fatty acid esters of polyhydric alcohols, ethylene glycolesters, diethylene glycol esters, glucose esters, simethicone, andmixtures thereof.

Suitable plasticisers include but are not limited to alkylene glycols,polyalkylene glycols (polyethylene glycol), glycerol, polyols such assorbitol, glycerine, acetylated monoglycerides, monoacetin, diacetin,triacetin, deacetylated monoglyceride, diethyl salate, dibutyl sebacate,and mixtures thereof.

Suitable compounds functioning as humectants are hydroscopic substancesincluding molecules/polymers having hydrophilic groups such as hydroxylgroups, amines and carboxyl groups, sometimes esterified, e.g.glycerine, propylene glycol, glyceryl triacetate, sorbitol, xylitol,lactitol, maltitol, isomalt, quillaia extract, triacetin, andpolydextrose.

Other suitable compounds are, fillers, lubricants, preservatives andcolouring agents such as starch, starch-based polymers, microcrystallinecellulose, calcium carbonate, dicalcium phosphate, stearic acid,stearates such as magnesium stearate, talc, silicic acid, sodium laurylsulphate, lecithin, butylated hydroxyanisole (BHA), butylatehydroxytoluene (BHT), ascorbic acid, tocopherol derivatives, citricacid, salts of sorbic acid, sodium benzoate, propionic acid, aceticacid; chelating agents such as EDTA.

The number and type of compounds in the matrix may depend on the tobaccoand flavourant. According to one embodiment of the present inventionboth the tobacco containing matrix and the flavourant containing matrixcontain at least one compound selected from the group ofpolysaccharides, suitably at least one water-soluble polysaccharide,plasticisers, humectants, sweeteners, and emulsifiers. Polysaccharidesmay be present in the matrix in an amount of up to 80%, preferablybetween 20% up to 80%, more preferably from about 40% up to about 70%.Humectants may be present in an amount of up to around 20%, preferablybelow 10%, suitably below 5%. The matrix can contain plasticisers up toaround 20%, suitably less than 15%, less than 10%. The emulsifier isusually present in an amount below about 5%.

A tobacco containing matrix may have a content of tobacco of up toaround 50%, more preferably up to around 40%, even more preferably up to30%. The amount is based on total weight of tobacco composition, e.g.moist snuff (snus) composition.

As already indicated above the flavourant can be provided in severalforms, such as an aqueous solution, oil, optionally containing fibres,dry powder, just to mention a few. Therefore, the amount of flavourantin the matrix usually varies. Generally, the amount of flavourant isbelow about 20%, suitably below about 10%. The weight of flavourant isbased on total flavourant composition. For example, if the flavourant isprovided as an oil then the amount of flavourant is based on total oilcomprising the flavour/flavours.

According to yet another embodiment the matrices may be orallydisintegrable. All matrices may have similar rates of disintegration;alternatively, matrices may have different rates of disintegration. Forexample, the tobacco containing matrix or matrices may have a differentdisintegration rate than the flavourant containing matrix or matrices.The rate of disintegration may vary from about 20 minutes to less than 1minute. Fast release matrices usually disintegrate in less than 2minutes, preferably 1 minute or less. The amount of time for a matrix towholly disintegrate can be controlled by the amount and type of matrix,and if formed as layers, then also by the thickness of such layers.

According to a preferred embodiment of the present invention, theflavoured tobacco product is a film comprising at least two matricesformed as layers, one layer comprising tobacco and essentially allflavourants comprised in the other layer. The film can optionallycomprise three or more layers. Such a multi layered film contains atleast one matrix layer containing tobacco, whereas the other non-tobaccocontaining layers comprise flavourants. Preferably, an individualnon-tobacco containing layer comprises a flavourant perceived as adistinctive flavour/aroma (e.g. apple, pear, etc.). For example, a filmmay contain four layers (matrices), wherein one layer contains tobacco,and the additional layers contain each a specific flavourant. Also, thelayers may also have different rates of disintegration while placed inthe mouth.

Various methods known in the art may be used to manufacture the film,i.e. the various layers. Suitable manufacturing methods include casting,e.g. solution casting, extrusion such as melt extrusion, drum drying andcalendering.

According to a preferred embodiment of the invention the flavouredtobacco film is produced by casting. Suitably, the tobacco containinglayer is first cast on a smooth support. The thickness of the tobaccocontaining solution once applied on the smooth support is controlled byany suitable means such as a doctor blade and is thereafter allowed todry. A further layer containing the flavourant is subsequently cast onthe tobacco containing layer. By first casting the tobacco containinglayer on the smooth support the flavoured tobacco film comprises anexterior tobacco containing layer having a surface roughnesscorresponding to the roughness of the support. The surface area of thecast exterior tobacco containing layer is therefore decreased comparedto having the tobacco containing matrix as the top matrix (i.e. thematrix positioned furthest away from the matrix cast on the support) dueto the comparatively large tobacco particles. As a consequence, theflavour profile is better preserved during storage. The support usedwith the casting equipment can be made of any type of material, such asmetal or polymer, provided the surface is smooth. For example, a PETfilm can be used as support for casing the tobacco containing layer. Thesurface of the outermost tobacco containing layer has suitably aroughness Ra of below about 0.005 μm, suitably below about 0.002 μm. Thethickness of a matrix layer is usually below about 1 mm such as below900, 800, 700, or 600 μm, suitably in the range from about 5 μm up toabout 600 μm, more preferably from about 50 μm up to about 500 μm. Theflavoured film formed product has a size allowing the consumer to placesaid product into the oral cavity, e.g. between the gum and lip.Typically, the film has an area (larges projected area) in the rangefrom about 0.2 cm² up to about 8 cm², suitably from 0.5 cm² up to 5 cm².

According to an aspect of the invention, the flavoured tobacco product,such as the film product, may further be ground/milled forming aflavoured tobacco product having an average particle size below about 5mm, 3, 2, or 1 mm. The average particle size can range from 100 μm to 1mm, typically from 300 μm to 800 μm. This comminuted tobacco product canbe consumed as such, or it may be comprised in pouches, suitably similarpouches used for moist snuff.

The amount of compounds in the matrix are based on weight of total drytobacco containing matrix and total dry flavourant containing matrix,respectively, if not otherwise specified.

Example 1 Flavoured Tobacco Film According to Invention Tobacco MatrixLayer

A tobacco containing slurry was formed by mixing/homogenising glycerine,sorbitol, pullulan, sugar ester (1670, Sisterna P70 (HLB15)), locustbean gum (vidogum L175), sucralose, acesulfame potassium (AcK), moistsnuff (snus, mocka 2% British American Tobacco, BAT), and deionised (DI)water.

Flavourant Matrix Layer

A flavourant containing slurry was formed by mixing/homogenisingglycerine, sorbitol, pullulan, sugar ester (1670, Sisterna P70 (HLB15)),locust bean gum (vidogum L175), flavourant (PD 9675, Hertz), sucralose,acesulfame potassium (AcK), and DI water.

A flavoured tobacco film comprising two layers was formed by casting thetobacco containing slurry on a PET film located on a glass supportheated to about 80° C. and regulating the thickness with a doctor blade.The formed tobacco containing matrix layer was allowed to dry on thesupport for about 2 minutes before the flavourant containing slurry wascast on top of the tobacco containing matrix. Before casting the secondflavourant containing matrix layer, the thickness of the first dry layerwas measured in order to properly adjust the position of the doctorblade for controlling the thickness of the second matrix. Afterformation of the second matrix layer, the so formed flavoured tobaccofilm was left to dry between 5 to 10 minutes.

With respect to the total thickness of the flavoured tobacco film, thetobacco matrix layer accounted for 70% of the thickness, and theflavourant matrix layer for 30% of the thickness.

Table 1 shows the amount of the ingredients in % by weight based ontotal final product, i.e. the flavoured tobacco film including tobaccoand flavourant matrix layers

TABLE 1 Ingredient Supplier % in final product glycerin Ubiqem 2.00sorbitol Honeywill & Stein 1.00 pullulan Hayashibara 50.00 sugar ester(1670) Sisterna 0.45 locust bean gum Sblack 0.10 PD 9675 Hertz 7.00sucralose Tate & Lyle 0.30 AcK Chance & Hunt 0.25 snus BAT 26.90 DIwater 12.00 Total ingredient 100.0

Example 2 Comparative

A flavoured tobacco product according to prior art was manufacturedcomprising two layers, one tobacco containing matrix layer alsocomprising the flavourant, and a second colour containing matrix layer.

Flavoured Tobacco Matrix

A tobacco containing slurry was formed by mixing/homogenising glycerine,sorbitol, pullulan, sugar ester (1670, Sisterna P70 (HLB15)), locustbean gum (vidogum L175), flavourant (PD 9675, Hertz), sucralose,acesulfame potassium (AcK), moist snuff (snus, mocka 2% British AmericanTobacco, BAT), and deionised (DI) water.

Coloured Matrix

A colour containing slurry was formed by mixing/homogenising glycerine,sorbitol, pullulan, sugar ester (1670, Sisterna P70 (HLB15)), locustbean gum (vidogum L175), sucralose, acesulfame potassium (AcK), colorant(black) and DI water.

The tobacco film was formed in accordance with the method as describedin the first example.

With respect to the total thickness of the flavoured tobacco film, theflavoured tobacco matrix layer accounted for 70% of the thickness, andthe coloured matrix layer for 30% of the thickness.

Table 2 shows the amount of the ingredients in % by weight based ontotal final product, i.e. the flavoured tobacco film including tobaccoand colour matrix layers

TABLE 2 Ingredient Supplier % in final product glycerin Ubiqem 2.02sorbitol Honeywill & Stein 1.49 pullulan Hayashibara 53.42 sugar ester(1670) Sisterna 0.55 locust bean gum Sblack 0.23 PD 9675 Hertz 7.57sucralose Tate & Lyle 0.15 AcK Chance & Hunt 0.15 snus BAT 22.25 DIwater 12.00 colorant 0.18 Total ingredient 100.0

The foregoing description and examples have been set forth merely toillustrate the invention and are not intended to be limiting. Sincemodifications of the described embodiments incorporating the spirit andsubstance of the invention may occur to persons skilled in the art, theinvention should be construed broadly to include all variations withinthe scope of the appended claims and equivalents thereof.

1. A flavoured oral tobacco product, comprising; at least two matrices,including: at least one matrix that comprises tobacco; and at least onematrix that comprises flavourants but not tobacco, and wherein alltobacco-containing matrices are substantially free from flavourants. 2.The flavoured tobacco product according to claim 1, wherein the at leasttwo matrices are formed as layers.
 3. The flavoured tobacco productaccording to claim 2, wherein the layers are in contact with each other.4. The flavoured tobacco product according to claim 1, wherein thetobacco is ground tobacco.
 5. The flavoured tobacco product according toclaim 4, wherein the ground tobacco has an average particle size of lessthan 1 mm.
 6. The tobacco product according to claim 2, wherein theaverage thickness of one individual layer is less than 500 μm.
 7. Thetobacco product according to claim 2, wherein a surface of the layercomprising tobacco not contacted by another layer has an average surfaceroughness Ra less than 0.005 μm.
 8. The flavoured tobacco productaccording to claim 1, wherein the product is a film comprising at leasttwo matrices in the form of layers.
 9. A method for producing aflavoured oral tobacco product, comprising: casting at least onetobacco-containing matrix; and casting at least oneflavourant-containing matrix, wherein the at least oneflavourant-containing matrix comprises flavourants but not tobacco, andwherein all tobacco-containing matrices are substantially free fromflavourants.
 10. The method according to claim 9, wherein the at leastone tobacco-containing matrix is cast on a support.
 11. The methodaccording to claim 10, wherein the roughness Ra of the support is lessthan 0.005 μm.
 12. The method according to claim 10, wherein the atleast one flavourant-containing matrix is cast on the at least onetobacco-containing matrix.
 13. The method according to claim 9, whereinthe matrices are formed as layers.
 14. The method according to claim 13,wherein the layers are in contact with each other.
 15. The methodaccording to claim 9, wherein the tobacco is ground tobacco.
 16. Themethod according to claim 15, wherein the ground tobacco has an averageparticle size of less than 1 mm.
 17. The method according to 13, whereinthe average thickness of one individual layer is less than 500 μm. 18.The method according to claim 13, wherein a surface of the layercomprising tobacco not contacted by another layer has an average surfaceroughness Ra less than 0.005 μm.